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Roasted chicken, feta and vegetable gluten-free pasta
2022-03-05
Ingredients
- 1 chicken breast
- ½ tsp ground cumin
- 200g feta cheese (Emborg)
- 2 bell peppers
- 1 large zucchini
- 1 onion
- 3 garlic cloves
- 200g cherry tomatoes
- 1 tsp dried oregano
- Extra virgin olive oil (Borges)
- 2 tbsp. chopped fresh herbs (basil, parsley, mint)
- Salt and pepper
- 200g gluten-free pasta (Schar)
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Method
Chop the roasted chicken breast into small bites, season with salt, pepper and cumin. Quick fry in a hot pan with extra virgin olive oil till browned. Remove from the pan. Chop the vegetables and quickly fry in the same pan for a couple of minutes. Season with salt and pepper and transfer onto an oven dish. Stir in the chicken, oregano and drizzle with further extra virgin olive oil. Place the feta cheese slab in the center of the dish and roast for 15 minutes. Meanwhile, cook the gluten-free pasta in boiling salted water. Remove vegetables from the oven, crumble the feta cheese and stir into the pasta. Correct seasoning, add in the fresh herbs and serve piping hot.
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